The Deviled Eggs 2.0 class last night at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

Basic Hard-boiled EggsThe Best Hard Boiled Eggs are Steamed!

Get a pot of water boiling in a double boiler.

Steam eggs for 13 minutes.

Plunge in an ice bath for at least 15 minutes but no more than 45.

Peel and use.

Deviled Egg BasicsEgg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.The basic rules are:

Alliyum Roasted Mushroom EggsSprinkle with Alliyum and fresh chopped parsley.Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

Roxy Eggs (healthy fats)Yogurt is a fat with built-in tang. Together with the avocado, this egg is deceptively rich, but actually light on bad fatSprinkle with Roxy Taco and chopped cilantro

Filling: 6 eggs yolks

2 tbsp plain yogurt

1 avocado

1 tsp Roxy Taco

1 scallion, the white part chopped fine

Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)These hearty Mediterranean style eggs could double as a main picnic dish. The leftover filling makes a great side salad. Sprinkle with Cy Salt and chopped red onion

Filling: 6 eggs yolks

4 tbsp hummus

1/2 cup tabouli

1 tsp mustard

1/2 tsp curry powder

Squeeze of 1 lemon

Spicy GGX Pimento Eggs4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.